Murgh Mussallam

Serving Size: 2-3 persons

Ingredients:

Chicken - 1 kg cut into about 6-8 pieces

Onions - 2 medium, paste

           - 1 small, cut in rings

Ginger - 2 inch, paste

Garlic - 7 cloves, paste

Black pepper powder- 1/2 tsp fresh coarsely ground

Whole black pepper - 10-12

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Green Cardamom - 4 whole

Cloves - 4 whole

Cinnamon - 1 inch stick

Cashew and Almond paste - 2 tbsp

Milk - 2 tbsp

Green Chillies - 3, slit

Eggs - 2

Salt - To taste

Ghee - 1 tbsp

Oil - 3 tbsp

Preparation:

1. Grind onion, ginger, and garlic into a paste.

2. Mix cashew and almond paste in milk and keep aside

3. Boil eggs and cut into rings.

Cooking procedure:

1. Take the chicken pieces in a bowl. To it add onion + ginger + garlic paste, turmeric, chilli powder, whole and ground pepper, cinnamon, cardamom, and cloves. Add salt to taste. Mix well so that the chicken pieces are coated with the masala.

2. Take the chicken-masala mix and put it for slow cooking till chicken is tender. Check periodically and add water by the tablespoon only if required to prevent charring. Remove and keep aside. Requires 20-25 min on stove top.

3. Heat oil and ghee in a kadhai.

4. Add the cooked chicken to oil. To it add the cashew-almond paste.

5. Fry for 7-10 minutes on high heat.

6. Remove the cooked chicken from heat and garnish with onion and egg rings.

Serving Suggestion: